I've made this recipe tons of times. It's easy, quick, tasty and works perfectly as an appetizer served with tortilla chips or as a side dish when I'm serving Mexican food. You can easily cut it in half for a smaller serving, but I've kept it in the frig for almost a week before, so it's nice to have plenty.
2 cans black beans, drained and washed
2 cans shoepeg corn, drained
2 cans diced Rotel tomatoes and green chiles (do not drain)
1 can diced green chiles
4 green onions, diced (or more to taste)
1 bunch cilantro, chopped, (or less to taste)
Juice of one lime
Garlic salt – to taste
Drizzle of olive oil
Mix all ingredients in a large bowl and chill to let the flavors marinate. Serve with tortilla chips as a dip or as a salad when serving Mexican food.
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